street food in angola

Consider how often you've travelled or gone on holiday. You'll notice that your dining encounter has influenced your general travel experience. Many people have chosen their vacation destinations based on their culinary preferences. Food is much more than just nourishment. Every cuisine narrates a tale about diverse cultures, histories, and identities, and nothing is more thrilling (or yummy) than trying new flavours from all over the world. Here is all the street food worth trying in Angola. 

POPULAR ANGOLAN STREET FOOD ONE SHOULD TRY

FUNJE

Funje, one of Angola's most famous foods, is a crucial side dish that goes with breakfast, lunch, and dinner meals in many rural families across the nation. It's a kind of porridge created from cassava flour mixed with water.

Funje has a sticky, smooth, and creamy texture, and its slightly bland flavour complements the extreme spices discovered in many Angolan dishes. Historically, the dishes are made up of funje and a full-flavoured, spicy sauce.

CALULU

This flavorful stew is popular in So Tomé and Prncipe and Angola. Though it is generally made with fresh or dried fish and shrimp, some variants of calulu de peixe may include meat on occasion.

Okra, onions, tomatoes, eggplants, and finely diced greens such as sweet potato leaves or cassava leaves are also included. Calulu is typically served with rice or funje, a creamy cassava porridge.

CABIDELA

Cabidela is a Portuguese dish consisting of rice and poultry or game meat cooked together with animals’ blood. Rice can be cooked alongside meat or served on the side, while red wine or vinegar are sometimes added to moderate the tartness.

With its unusual dark colour and creamy texture, cabidela is considered to be a Portuguese speciality, and it is traditionally associated with various regions in Northern Portugal. It has also been integrated into traditional Brazilian and Angolan cuisine.

MUAMBA DE GALINHA

Muamba de galinha, also known as chicken Muamba, is a dish created with chicken, a red palm oil sauce called Muamba de dendem, garlic, okra, and gindungo, an Angolan hot chile pepper variation. The dish is flavoured with palm oil, and the red colour is provided by lycopene.

It is high in antioxidants, aids in the prevention of heart disease, and regulates cholesterol, according to studies. Because Angola was a Portuguese colony for many years, Portuguese gastronomy had a large influence on Angolan cuisine, so many Angolan dishes are centred on meat and palm oil.

KIZAKA

The classical Angolan dish kizaca, also known as quizaca or kisaca, is one of the nation's most famous vegetarian dishes. It's made from boiled cassava leaves and ground peanuts. Cassava and peanuts are stewed until the dish thickens and the peanuts form a silky, nutty sauce.

Although it is now considered the country's national dish, kizaka has an intriguing historical context. Angola was a Portuguese colony for centuries, and kizaka, like most Angolan dishes, is a fusion of European and authentic African ingredients.

CATATOS

Catatos is a distinctive Angolan dish. Frying caterpillars prepare the dish with garlic at its most basic, but it can be enhanced with the addition of onions, peppers, and tomatoes. The caterpillars ought to be soft but crunchy, and some say they taste the same as prawns.

The dish is substantial in nutritional value because caterpillars contain more protein and iron than fish or beef. Catatos are best served with rice, funge, and hot sauce.

COCADA AMARELA

Cocada amarela is a sweet Angolan custard or pudding that was introduced to the nation by the Portuguese and then adapted by locals. Water, sugar, salt, grated coconut, and eggs are the main ingredients. The dessert is distinguished by its bright yellow colour, which is the consequence of a large number of egg yolks, and thus its name, which translates as yellow cocada.

This flavoured pudding is one of the few Western-style desserts on Angolan tables.

CHIKWANGA

Chikwanga, also known as kwanga, is a classic bread from the Democratic Republic of the Congo made of cassava flour cakes rolled up in dry banana leaves and steamed. Its savoury flavour complements the majority of the nation's main dishes.

Warm chikwanga is particularly popular with various African stews, soups, and sauces because it helps to mildly counterbalance their spicy flavours. Before serving, this cassava-based bread is usually cut into thick round slices. Chikwanga will retain for a few days once ready, but only if kept in the leaf wrapper in a cool and dry spot.

CONCLUSION

These were some of the most popular street foods in Angola that one must try. For more information about Angola, visit the Angola visa website. 

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